Koftacurry Recipes

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KOFTA CURRY



Kofta Curry image

An African recipe with fantastic spices, occasional crunches of cardamon, the fresh taste of the coriander, totally delicious. I was looking for something different to do with the standard beef or lamb mince recipes, and this was a winner at home. Even my friend's fussy kids had a go and pronounced it excellent! My suggestion- double the recipe and freeze it for another night.

Provided by MellowMel

Categories     Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 25

450 g minced beef or 450 g lamb
3 tablespoons finely chopped onions
1 tablespoon fresh coriander
1 tablespoon natural yoghurt
4 tablespoons plain flour
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 green chili, seeded and finely chopped
2 garlic cloves, crushed
1/4 teaspoon black mustard seeds
1 egg (optional)
salt & freshly ground black pepper
2 tablespoons ghee or 2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, crushed
3 tablespoons curry powder
4 green cardamom pods (or 1 teaspoon coriander seeds)
600 ml chicken stock
1 tablespoon tomato puree
2 tablespoons natural yoghurt
1 tablespoon fresh coriander
cooked rice, to serve
coriander, to serve

Steps:

  • Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
  • To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
  • Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
  • Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
  • Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
  • The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.

PAKISTANI BEEF KOFTA CURRY (MEATBALL CURRY)



Pakistani Beef Kofta Curry (Meatball Curry) image

Beef Kofta Curry, or simply kofte, is a traditional Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce. This recipe has all the authentic flavor of old-fashioned kofte but it's made in an easier, more approachable way.

Provided by Izzah Cheema

Categories     Main Course

Time 1h20m

Number Of Ingredients 38

1 small onion (roughly chopped)
1 green chili pepper (such as Serrano or Thai chili) (stem removed and roughly chopped)
¼ cup packed cilantro leaves
1 tbsp mint leaves (optional)
1 ½ tsp crushed garlic
1 tsp crushed ginger
1 lb ground beef ((preferably full fat))
2 tbsp chickpea flour (also called gram flour or besan)
1 egg (lightly whisked)
1 tsp freshly squeezed lemon juice
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp red chili powder
1/2 tsp garam masala
1 tsp kosher salt
1 large onion (roughly chopped)
2 medium tomatoes (roughly chopped)
1 green chili pepper (such as Serrano or Thai) (stem removed and roughly chopped)
1/4 cup neutral oil
1 tsp cumin seeds
3 whole cloves
1 inch cinnamon stick
1 bay leaf
1-2 green cardamom pods
4-5 cloves garlic (crushed)
1/2 inch piece ginger (crushed)
3 tbsp plain whole milk yogurt
1 tsp cumin powder
1 tsp coriander powder
½-1 tsp red chili powder
1/2 tsp turmeric powder
1/4 tsp paprika powder (or Kashmiri chili powder) ((optional - for color))
1 ½ tsp salt
2 cups water
½ tsp garam masala
1-2 tbsp cilantro leaves

Steps:

  • Combine the onion, green chili pepper, cilantro leaves, and mint leaves (if using) in a food processor. Use the pulse function to chop so that the onions are finely chopped but not blended. You don't want the onions to break down too much and release water. Then add the rest of the ingredients listed under meatballs (including the meat) and process to combine for about 30 seconds or just until mixed.
  • Using a bit of oil to grease your hands, form into meatballs about 1 ½ inch in diameter. It should make around 25 meatballs. Set aside.
  • Rinse your food processor. Then use the pulse function again to chop the onion. Remove and set aside. Then chop the tomatoes and green chili pepper. Set aside.
  • Heat a large, heavy bottomed pan over high heat. Add the oil and whole spices, and allow them to sizzle for a few seconds. Then add the chopped onion and sauté, stirring often, for 7-8 minutes, or until golden. Lower the heat to medium-high. Add the garlic and ginger & sauté another 2 minutes, until the onions have deepened even more in color. Add the tomatoes and green chili pepper mixture, followed by the yogurt, spices and salt. Sauté for 4-5 minutes or until the oil starts to separate from the mixture.
  • Add 2 cups water and raise the heat to bring to a boil. When the water comes to a boil, lower the heat to the lowest setting. Once it has stopped boiling, arrange the kofte in a single layer.
  • Raise the heat to medium, cover and allow it to cook for 10 minutes. Uncover and gently stir the kofte. Lower the heat to low-medium. Cover and allow it to simmer for another 35 minutes, stirring once in between, until cooked through.
  • Sauté to evaporate water to make the kofte to desired consistency. Taste and add salt, if needed. Sprinkle in garam masala and cilantro. Serve hot, with hard-boiled eggs, if desired.

Nutrition Facts : Carbohydrate 17 g, Protein 24 g, Fat 39 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1657 mg, Fiber 4 g, Sugar 6 g, Calories 513 kcal, ServingSize 1 serving

EASY VEGETARIAN KOFTA CURRY



Easy Vegetarian Kofta Curry image

My mother-in-law is Indian and let me in on a secret: The vegetable balls from IKEA® make for a great and ridiculously easy vegetarian kofta curry. This is ready in just about 30 minutes, making it perfect for a weeknight. Serve with basmati rice.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 6

Number Of Ingredients 20

1 tablespoon olive oil
1 tablespoon butter
1 teaspoon cumin seeds
3 green cardamom pods
2 whole cloves
1 cinnamon stick
1 bay leaf
½ onion, grated
1 (2 inch) piece ginger root, peeled and grated
1 clove garlic, crushed
1 (14.5 ounce) can diced tomatoes
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon cayenne pepper
½ teaspoon salt, or to taste
¼ cup whole milk yogurt
24 frozen meatless vegetable meatballs (such as IKEA®'s frozen vegetable balls)
¼ cup hot water, or as needed

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
  • Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 9 g, Cholesterol 6.4 mg, Fat 8.4 g, Fiber 3.5 g, Protein 9.8 g, SaturatedFat 2.4 g, Sodium 541.9 mg, Sugar 3.1 g

BEEF KOFTA CURRY



Beef Kofta Curry image

Kofta means meetballs in the Indian language and in this recipe beef meatballs are cooked in a smooth, spicy sauce to make a warming supper.

Provided by martyncoup

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Place the minced beef in a mixing bowl along with the ginger, garlic, fennel, cinnamon and chilli powder. Season and, using your hands, mix thoroughly until well combined. From the mixture into small, walnut-sized balls and set aside.
  • Place the turmeric, curry powder, passata and sugar in a medium saucepan and bring to the boil. Reduce the heat to a simmer, season well and carefully place the meatballs in the sauce. Cover and cook gently for 15-20 minutes, turning the meatballs occasionally, until they are cooked through.
  • Remove from the heat and serve drizzled with very low fat natural yogurt, sprinkled with a pinch of chilli powder and garnished with fresh mint.

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